got that right, Barbara!!
I just typed up the two sandwiches and I'll post them here, if anyone is intrested. Please look it over if you are and let me know if I read/heard something different re the methods. (don't want to go where Labs cashew cheese is going to go...)
Bunk Pork Belly Reuben Sandwich
Dry Rub:
1 T. freshly ground black pepper
1 T. Fennel seed (edited to add 3/10/11) per Laura
1 tsp. cayenne pepper
2 T. brown sugar
2 T. kosher salt
1/2 T. ground coriander
1/2 T. dried oregano
Mix all ingredients and store in an airtight container until ready to use.
Trim the skin off the pork belly and rub both sides with the dry rub. Lay on a rack placed in a b. sheet. Top the belly with minced garlic, a sprinkling of thyme and just the slightest sprinkle of nutmeg. Cover tightly with plastic wrap and allow to cure in the refrigerator for 2 days.
Remove the belly from the refrigerator and slow cook it for 4 hours at 250° to 275° F. Let the pork belly tell you when it’s ready; the fat will have been rendered mostly out, if not allow to cook longer. Allow to cool before slicing for the sandwich.
To make the sandwich:
Slice Pumpernickel (dark rye) bread
Russian dressing (made with a little Worcestershire sauce and tad of bacon fat added to the mix)
Swiss Cheese
Pork belly slices
layer of sauerkraut
Freshly ground black pepper
Butter other side of another slice of bread and top the sandwich butter side down
Grill/brown the sandwich over a moderately high temperature to quickly brown both sides in an oven-proof skillet (or transfer to an oven-proof skillet after grilling) and transfer to a preheated oven and allow to get hot through.
Nosh’s Version of Pork Belly Reuben Sandwich
Pork belly – can be done as above
A batch of caramelized onions (to represent the sauerkraut)
Cheddar cheese slices (to replace the Swiss)
1,000 Island dressing
To make the sandwich:
Grill Rye bread (light rye) on both sides
Grill slices of pork belly, cover the slices with a weight and when hot, top the slices with caramelized onions, and cheddar cheese; cover with a lid to heat through.
Brush 1,000 Island over one side of bread slices and with a spatula place the pork/onion/cheese on one slice and cover with the other slice.
-----
O.K., Bill, shall we do one in October/November???????????????